It is a dark, sweet dense condiment produced in the Apulia region of Italy Vincotto (literal translation “cooked wine”) is not a vinegar. It is made by the slow cooking of non-fermented grape must until it has been reduced to about one fifth of its original volume and the sugars present have caramelized. It can be made from a number of varieties of local red wine grapes including Primitivo, Negroamaro and Malvasia Nera, collected after being allowed to wither naturally on the vine for about 30 days.
The Calogiuri “Originale” Vincotto version from Lizzanello is produced using Negroamaro and Black Malvasia grape varietals, and is cooked for fifteen hours. The liquid is then put into oak barrels with the vinegar “mother” (starter) and aged for four years to allow it to develop a syrupy consistency. The term “Originale” refers to an original Calogiuri family recipe that dates back to 1825.
Vincotto can be used as a sweet condiment, as well as being sparingly drizzled over strongly flavored foods such as game, roast meats and poultry, aged cheeses, and risotto.
Cooked grape must.
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